Food Chemicals

Potassium sorbate is a chemical compound that is produced as a result of chemical reaction between potassium hydroxide and sorbic acid to produce a white, sometime yellowish crystalline powder. It is slightly acidic in nature with a ph of about 6.5. When mixed in water it forms a weak acids solution of sorbic acid.
APPLICATIONS:

1. Food Preserving

It is widely used as a chemical preservative. This property is attributed to its slightly acidic nature that prevents the growth of microorganisms and thus prolongs the shelf life. It is widely used in the packaging of canned fruits, vegetables, dairy products (cheese and yogurt), and meat products (beef ad fish).

2. Wine Making

Potassium sorbate is used as a finalizing preservative to retain the flavor and taste of the wine after the completion of final distillation and fermentation processes. This is because, wine is produced by fermentation of fruits (that are high in sugars) by yeast; however, even when the final taste is achieved, there is still yeast and some sugar left. Without potassium sorbate, the fermentation process may continue; thereby changing the taster of wine. Potassium sorbate is added to control and limit the excessive growth of yeast in the wine.

3. Personal Care Items

Enriched hair care and skin care products are always at risk of getting contaminated by the growth of fungi and molds; however, if chemical agents like potassium sorbate are added to the mixture, the fermentation process can be easily controlled and personal care products can be used for a longer period of time.

4. Other Commercial Uses

Potassium sorbate is also used for a variety of industrial processes like in pain industry, rubber and plastic industry and other commercial and synthetic manufacturing units.

Sorbic acid, or 2,4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CHO. It is a colourless solid that is slightly soluble in water and sublimes readily.
2,4-hexadienoic acid, antimicrobial agents, calcium sorbate, food additives, fungistatic agents, potassium sorbate, preservatives, rowan, sodium sorbate.
Sorbic acid is a natural, organic preservative frequently used to maintain the freshness of a variety of human foods, drugs, and cosmetic products. Potassium sorbate and sorbic acid possess antifungal, and to a lesser extent antibacterial, properties.
Sorbic acid reacts with other chemical compounds to make what are known as derivatives. Such derivatives include calcium sorbate, potassium sorbate, and sodium sorbate.

Sorbic acid may be used in wines to prevent secondary fermentation of sugar and recontamination by yeast. The most common methods
of application for dairy products includes dipping or spraying with potassium sorbate solutions for natural cheeses, and direct addition to processed cheeses. Sorbates are commonly used to extend the life of fish and shellfish. They inhibit the development of yeast and mold in the fish product. Sorbates are applied as a fungistat for prunes, pickles, relishes, maraschino cherries, olives, and figs and are used to extend the shelf life of prepared salads. Sorbates also preserve meat and poultry. For example, country-cured hams sprayed with sorbate solution result in no mold growth for 30 days.